Vegetarian Homemade Potstickers
Discover the ultimate comfort food with these irresistible Vegetarian Homemade Potstickers—perfectly crisp and golden on the outside, yet soft and flavorful on the inside! Packed with a vibrant filling of finely shredded Napa cabbage, grated carrots, earthy shiitake mushrooms, crumbled tofu, and aromatic garlic and ginger, these dumplings deliver restaurant-worthy taste right from your kitchen. Wrapped in delicate potsticker wrappers and cooked to perfection using a pan-fry-and-steam technique, each bite offers a delightful combination of textures. The recipe includes a zesty soy dipping sauce with rice vinegar and a hint of chili oil or Sriracha to elevate the flavors even further. Ideal as an appetizer, snack, or main dish, these vegetarian potstickers are a crowd-pleasing option for meat-free meals. Ready in under an hour, they’re perfect for impressing guests or treating yourself to a delicious homemade Asian-inspired feast!
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Recipe Information
Ingredients
- 1 cup, finely shredded Napa cabbage
- 1 large, grated Carrot
- 0.5 cup, finely chopped Shiitake mushrooms
- 0.5 block, crumbled Firm tofu
- 2 cloves, minced Garlic
- 1 tablespoon, finely grated Ginger
- 2 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 3 tablespoons, chopped Green onions
- 1 pack Potsticker or wonton wrappers
- 2 tablespoons Vegetable oil
- 0.25 cup, plus additional for sealing Water
- 0.25 cup Soy sauce (for dipping sauce)
- 2 tablespoons Rice vinegar (for dipping sauce)
- 1 teaspoon Chili oil or Sriracha (for dipping sauce)
Instructions
In a large mixing bowl, combine the shredded napa cabbage and 1 teaspoon of salt. Let it sit for 10 minutes to draw out excess moisture, then rinse and squeeze out the liquid.
Add the grated carrot, chopped shiitake mushrooms, crumbled tofu, minced garlic, grated ginger, soy sauce, sesame oil, and chopped green onions to the bowl with the cabbage. Mix thoroughly until well combined.
Place a potsticker wrapper on a clean, dry surface and add about 1 tablespoon of the vegetable filling in the center. Use your finger to dampen the edges of the wrapper with water.
Fold the wrapper over to create a half-moon shape, then pleat and press the edges to seal tightly.
Repeat the process with the remaining wrappers and filling until all the potstickers are assembled.
Heat the vegetable oil in a large non-stick skillet over medium heat. Arrange the potstickers in the skillet, ensuring they do not touch.
Cook the potstickers for 2-3 minutes or until the bottoms are golden brown.
Carefully add 1/4 cup of water to the skillet and cover immediately with a lid. Let the potstickers steam for about 5 minutes or until the water has evaporated and the potstickers are tender.
Remove the lid and cook for an additional 1-2 minutes to crisp the bottom again. Transfer to a serving plate.
For the dipping sauce, whisk together 1/4 cup of soy sauce, 2 tablespoons of rice vinegar, and 1 teaspoon of chili oil or Sriracha in a small bowl.
Serve the potstickers hot with the prepared dipping sauce.
Nutrition Facts
Calories |
1157 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.1 g | 73% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5185 mg | 225% | |
| Total Carbohydrate | 119.5 g | 43% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 7.7 g | ||
| Protein | 44.7 g | 89% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 458 mg | 35% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 1141 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
